Cauliflower Shrimp Fried "Rice"

4.84 from 42 votes

Watching your carbs? Then this Cauliflower Shrimp Fried "Rice" is the perfect, healthy, quick and easy meal that'll satisfy that fried rice craving, without the rice!

Course Main Course

Cuisine American

Diet Gluten Free, Low Calorie, Low Fat

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 356kcal

Author Tracy

Equipment

Ingredients

1 head fresh cauliflower (will be approx 4 cups riced) see recipe notes
1 lb shrimp see recipe notes
2 cups carrots, diced
2 cups peas, fresh or thawed if frozen see recipe notes
1/2 cup white onion, diced
4 cloves garlic, minced
2 tablespoons fresh ginger, minced
2 large eggs, whisked
1/3 cup soy sauce, low sodium
1 tablespoon sesame oil, divided
2 tablespoons seasoned rice vinegar
1 tablespoon hoisin
1 tablespoon vegetarian oyster sauce optional
1/2 tablespoon olive oil
3/4 teaspoon kosher salt, divided

Instructions

In a large sauté pan on medium heat, melt 1/2 tablespoon of butter. Add shrimp and cook approximately 90 seconds per side until pink. Season with 1/2 teaspoon of salt. Remove from pan and set aside.
Add other 1/2 tablespoon of butter to pan and melt and then add eggs and scramble with remaining 1/4 teaspoon of salt. Remove from pan and set aside with the shrimp.
Add sesame oil to pan and add garlic, onion, carrots, peas, and ginger and sauté for about 4-5 minutes, stirring often.
In a small bowl create the sauce by mixing soy, vinegar, hoisin, and oyster sauce and whisk.
Add cauliflower to sauté pan, stir, and then add sauce mixture. Turn heat to medium high stir again so everything is well combined, then flatten in all in the pan and let "fry" for approximately 7 minutes. Give it one more gentle stir, flatten, "fry" again for 3-5 minutes allowing the cauliflower to brown and crisp a little.
Add shrimp and eggs back to pan. Stir to combine top with remaining sesame oil (if desired) and serve!

Video

Notes

Fresh Raw vs. Frozen Shrimp? I always prefer raw shrimp for this dish, but you can totally use frozen - either cooked or raw. Whatever you use, make sure it's peeled and deveined. Frozen Raw, make sure you place them in a colander in the sink and run cold water over them for about 5 minutes, first then follow instructions. Frozen Cooked, also be sure to run it under water to thaw and then all you really need to do is heat them up, but you don't want to over cook because it'll get chewy so just add to the pan in the last couple of minutes to heat up.

Other Veggies: Use whatever you have!

How to grate cauliflower: using a box grater, all you need to do is cut off the leaves, cut it into florets and then grate it with the bigger holes of your grater to make it into “rice” size. Watch your fingers! Using a Food Processor, attach the shredding disc and shred, super duper fast but you then do have extra things to clean. I also find that you can get some longer "stringy" like pieces.

Using Frozen Veggies, just sub them for fresh.

Use another protein like some chicken or even leftover cooked chicken and turkey. If using raw chicken, cook it in butter first until fully cooked. If using cooked chicken or turkey, add it in the pan after the peas and carrots have cooked, to heat it.

Nutrition